KNAIDLACH
Provided by Mimi Sheraton
Yield Makes 10 to 12 large matzoh balls
Number Of Ingredients 7
Steps:
- Beat the eggs lightly with cold water. Add the chicken fat and stir until the fat dissolves. Add 1/2 teaspoon salt and a pinch of pepper.
- Gradually beat in the matzoh meal, 2 tablespoons at a time, proceeding slowly as it thickens so you do not add too much. The mixture should be as thick as light mashed potatoes, and just a little soft and spongy. Add salt and pepper as needed. Chill for 5 to 7 hours.
- Half an hour before serving time, bring 2 1/2 to 3 quarts of water to a boil. Add a handful of salt, as for pasta.
- With wet hands, or two tablespoons dipped intermittently in cold water, shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling water, cover pot loosely, and let boil at a moderately brisk pace for about 25 minutes.
- When one ball tests done (cut it open and see if it is light and cooked all the way through), remove all carefully with a slotted spoon. Serve in hot chicken soup.
- Variation:
- To make fried matzoh balls, chill the cooked balls overnight. In the morning, cut into slices between 1/4 and 1/2 inch thick and fry slowly in hot butter or margarine, turning so both sides become golden brown and the slices are thoroughly heated.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
abulkair Sani
[email protected]I can't wait to make these again!
ONE X ARIF
[email protected]I would recommend this recipe to anyone who loves knaidlach.
Shraz king
[email protected]These knaidlach were the perfect addition to my soup.
Peter Sangotade
[email protected]I've never had knaidlach before, but these were amazing.
Rosabella Lopez
[email protected]I'm not sure what I did wrong, but my knaidlach were a disaster.
Mega LTE
[email protected]These knaidlach were a bit bland for my taste.
Liam Sharo
[email protected]I would definitely make these again.
Sughra pHD
[email protected]I followed the recipe exactly and the knaidlach turned out great.
Habibah Hussein
[email protected]I had trouble getting the knaidlach to stay together.
Gbenga Obey-Fabiyi
[email protected]These knaidlach were a bit too dense for my taste.
Amir Hussain Amir
[email protected]I served these with a simple gravy and they were delicious.
Alejandro Uriostegui
[email protected]I added some extra herbs and spices to give them a little more flavor.
Hasta Khadka
[email protected]These knaidlach were light and fluffy, just the way I like them.
Majtaba Moradi
[email protected]I'm a beginner cook and these were easy to make.
chubby potato
[email protected]I made these for my family and they were a big hit.
Muhammad Kawsar
[email protected]I'm not usually a fan of knaidlach, but these were delicious.
Angelina Crow
[email protected]These were so easy to make and turned out perfectly.
GOBERS
[email protected]I've been making knaidlach for years, and this recipe is by far the best.
Mohsin Faraz
[email protected]These knaidlach were a hit at my dinner party! Everyone loved them.